GRILLED CHICKEN SPIEDINI
Serves 4.
1/2c. lemon juice
3 tbsp. grated lemon zest, divided
1 tbsp. olive oil
2 tbsp. chopped pickled pepperoncini
4 boneless, skinless chicken breast halves
2/3c. Italian seasoned bread crumbs
1/3c. grated Parmesan cheese
1 tbsp. chopped parsley
2 cloves garlic, minced
Directions
Combine lemon juice, 1 tablespoon lemon zest and olive oil; blend well. Remove 2 tablespoons lemon juice mixture, stir in pepperoncini and set aside. Place remaining mixture into zip-top bag and add chicken breasts. Seal bag, refrigerate and allow to marinate 30 minutes.
Place bread crumbs, Parmesan cheese, parsley, remaining 2 tablespoons lemon zest and garlic cloves in shallow dish such as a pie plate; blend well. Remove each chicken breast from marinade and place in crumb mixture, coating well. Carefully cut each breast into 1-inch thick slices and thread onto metal skewers.
Preheat grill to medium-high (400 degrees) allowing coals to burn down to white ash. Grill chicken 9 to 12 minutes, or until fully cooked and meat thermometer registers 170 degrees, turning midway through cooking.
Place on serving platter and drizzle with pepperoncini mixture.
Nutrition information per serving:
Calories288Fat10 gSodium360 mg
Carbohydrates16 gSaturated fat3 gCalcium168 mg
Protein33 gCholesterol79 mgDietary fiber1 g
Diabetic exchanges per serving: 1 bread/starch, 4 very lean meat, 1 fat.
